Dal Bathi Churma

📝INGREDIENTS

For Baati (Baked Dumplings):

• 2 cups whole wheat flour (atta)
• ¼ cup semolina (sooji/rava)
• ¼ cup ghee (clarified butter)
• ½ tsp carom seeds (ajwain)
• Salt – to taste
• Water – to knead
• Ghee – for soaking & serving

For Panchmel Dal (5-lentil curry):

• ¼ cup toor dal (split pigeon peas)
• ¼ cup chana dal (split Bengal gram)
• ¼ cup moong dal (split yellow gram)
• 2 tbsp urad dal (split black gram)
• 2 tbsp masoor dal (red lentils)
• 1 chopped onion
• 1 chopped tomato
• 1 tsp ginger-garlic paste
• 2 green chilies – chopped
• 1 tsp turmeric

Tempering:

• 2 tbsp ghee
• 1 tsp cumin seeds
• Pinch of hing (asafoetida)
• Few curry leaves
• 1–2 dry red chilies

For Churma (Sweet Crumble):

• 1 cup coarsely ground wheat flour (or leftover baati)
• ¼ cup ghee
• ½ cup powdered sugar or jaggery
• 2 tbsp crushed nuts (almonds, cashews, pistachios)
• ¼ tsp cardamom powder

👩‍🍳Recipe

1️⃣ Prepare Baati:

-Mix flour, semolina, salt, ajwain, and ghee. Rub well till crumbly.

-Add water slowly and knead a tight dough. Make lemon-sized balls and flatten slightly.

-Bake in a preheated oven at 180°C for 30–40 mins until golden brown. Flip halfway.

-OR roast over coal/tandoor/baati cooker. Dip hot baatis in melted ghee before serving.

2️⃣ Prepare Panchmel Dal:

-Wash & pressure-cook all dals with turmeric & salt for 3–4 whistles.

-a pan, heat ghee and add cumin, hing, dry chilies, curry leaves. Add onions and green chilies, sauté.

-Add ginger-garlic paste, tomatoes, and dry masalas. Cook till soft, then add boiled dals.

-water to desired consistency. Simmer for 5–10 mins.

3️⃣ Prepare Churma:

Method 1: -Crumble leftover baatis, roast in ghee. Add powdered sugar, cardamom, and nuts. Mix well.
Method 2: -Make small dough balls from wheat flour + ghee + milk. Roast or fry them.

-Cool and crush into crumbs Mix with ghee, sugar/jaggery, cardamom, and nuts.

🍽️ Serving Style:

-Plate like royalty! Pour dal over hot baatis, drizzle ghee on top. Serve churma on the side as dessert.

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-Add pickle, onions, and chaas (buttermilk) to complete the thali.